The Barrington Boar

Chef Alasdair Clifford’s Somerset-centric philosophy manifests in a menu that translates the local terroir into refined, modern British plates at The Barrington Boar. The kitchen demonstrates technical mastery through dishes like the barbecued shoulder of lamb, glazed in rose harissa and served with a smoky aubergine purée. Texture is a primary focus, seen in the contrast between a crisp venison sausage roll and the velvet consistency of venison fat mash accompanying a roast loin of sika venison. Aromas of wood-smoke and fermented damson ketchup define the savory courses, while the pastry section offers a sophisticated tasting journey. A chilled vanilla rice pudding is elevated by the sharp acidity of poached Yorkshire rhubarb and a delicate hibiscus sauce. Every ingredient, from Pitney Farm vegetables to Somerset cheddar, is handled with a precision that honors its provenance, resulting in a dining experience of exceptional balance and culinary depth.